February 7, 2024 - 12:48am
Post your fails
Hi guys, this is just for fun.
Since I'm a wildly creative person I do a lot of weird stuff, some of which works out. Some....eh.... not so much.
I was trying to scale a recipe down to fit into these tiny Fat Daddio's loaf pans and I messed up the math. The bread actually came out great but boy were these ugly!!
If you have a photo of something that didn't work, drop it here. Let's make a thread with all the weirdest and ugliest things we've made.
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Posted several times before when receiving a bit too much praise.
Maybe this qualifies as a "can you top this?"
Thomas Edison "10% inspiration, 90% perspiration". Or was that from Edson Nacsimiento?
They're like cute lil banana slugs. Especially that last one, really seems to be looking around. Adorable. I want to eat them.
Fermentation issue.
The one on the bottom looks underprooved but the top crumb looks nice. What's wrong with it?
Thanks for stopping by. Nice to see you. Both are under proofed.the bottom loaf more so than the top.
I made this Schwarze Muckel a couple of years ago from a recipe at Homebaking.at. It's one of the few breads I've made that was mostly inedible.
Those rye puzzles seem hard to solve. Thank you for contributing to the Fail Bake thread!
This Dixie Rye from Stanley Ginsberg's theryebaker-dot-com was another bread that just wasn't worth eating. It was bland and unpleasantly gummy.
So I picked a good recipe ( 1 dough, 3 loaves, youtube ) and tried to make the "big dog" 1kg loaf. It turned out inedible and I threw it in the trash after one slice. Here are my fails:
My second try is wonderful! Completely re-seasoned the dutch oven, Set the oven to 550 to get a real 480. Didn't leave out any steps in the recipe. Forgot to slash but got it fixed less than a minute after starting to bake. Got a new liner for the banneton and prepared it with rice flour ( youtube again ). No sticking to the liner now.
I'm thinking of putting each step of the recipe on a separate note card and turning them over one by one as I finish the steps. No skipping steps or doing them twice. Remember that it's three hours to get it into the oven.
I've eaten half of the loaf in the last twelve hours. Yum!
My downfall is late night baking. The tireder I am, the more likely to forget something crucial, like preheating the oven or adding salt to the dough. Or worst of all, forgetting the roasting pan/steaming vessel that just came out of the oven is HOT (I only got a small burn.)
I am getting better at judging ahead of time when I mix the dough if there is time for 'full sour' or if I need to pitch in a half teaspoon of instant yeast along with the levain to make sure things keep moving along.